Meats – Poultry
Baked Chicken Breast with Tarragon Rice
Ingredients
- 2 large chicken breast halves, skinned and boned
- salt, freshly ground white pepper
- 2 tbsp olive oil
- 1 shallot, minced
- 1 cup about 1/4 pound chopped mushrooms
- ¼ cup dry sherry
- ⅓ cup whipping cream
- 1 tbsp Dijon mustard
- see the separate Tarragon Rice recipe Tarragon Rice
Method
- Place the chicken between 2 sheets of wax paper and pound to an even 1/2-inch thickness. Season to taste with salt and pepper.
- Heat 1 tablespoon oil in a medium oven-proof skillet. Add the shallot and mushrooms and saute over medium heat 5 minutes. Push the mushroom mixture to the side of the skillet. Add the remaining 1 tablespoon oil. Add the chicken to the skillet and brown on both sides over medium-high heat, 1 to 2 minutes per side.
- Stir together the sherry, cream, mustard, 1/2 teaspoon salt and pepper to taste in a cup. Pour the sauce over the chicken. Stir in the mushroom-shallot mixture. Bake at 450 degrees until the chicken is cooked through, 8 to 10 minutes.
- While the chicken is cooking, prepare the rice. The chicken can stand, covered, while the rice finishes.
- To serve, spoon the Tarragon Rice onto a serving plate. Top with the chicken and sauce. Serve immediately.
Notes
The accompanying rice is on the site as the separate "Tarragon Rice" recipe. Yield: 2 servings.
Original card
The recipe above was transcribed from this scan of Vera’s original card.